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Paneer Curry & Bread Pudding – Recipes

We hope you enjoyed your time and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked: Main & Sides: Butter Paneer Curry with Naan Dessert: Bread & Butter Pudding

Paneer Butter Curry

Ingredients – serves 4

  • Tinned chopped tomato – 600g
  • Vegetable oil – 100ml
  • Half small white onion
  • Salt – 1/2 teaspoon
  • Chilli powder – 1/2 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Tomato paste – 1/4 teaspoon
  • Dried methi – 1/2 teaspoon
  • Single Cream – 200ml
  • Butter unsalted – 20g 
  • Honey – to taste, 2-3 tablespoons
  • Paneer – 400g, chopped into equal 2cm square cubes


  • Mix the tomato paste and tinned tomatoes together, if the tomatoes are whole, you will want to break these up with a knife and fork – or you can blend them if you want it really smooth.
  • Sauté onions and vegetable oil to a medium pan, over a medium to high heat.
  • Add spices and then stir continuously for 1 minute before reducing temperature to a medium heat, taking care not to let the spice mix burn.
  • Allow to simmer for approx. 3 minutes before adding paneer, cream, butter and honey, reduce to a low heat after 5 minutes or until paneer has softened.
  • For greater taste, leave to simmer over low heat adding crushed black pepper and a drizzle of fresh cream to finish.

Food Sorcery Tips

We love this recipe just as it is, but if you are looking for more vegetables, you can add a handful of green beans, sliced in half, at the same time as the paneer.  Or stir through a handful of baby leaf spinach to the piping hot curry just before serving.

If you prefer chicken to paneer – chop some boneless chicken thighs or breast into small chunks and add in place of the paneer.  You will need to cook it for 20  mins, ensuring the meat is cooked all the way throug


Ingredients – Serves 2:

  • 185g plain or 00 flour – plus extra for dusting
  • 20 ml of olive oil
  • 80ml water


  1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
  2. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook. 
  3. Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  4. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  5. Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
  6. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Bread and butter pudding

Ingredients – Makes 5 small trays (Serves 10):

  • Brioche loaf, ideally pre-sliced (15 slices)
  • Melted butter 50g plus extra for greasing
  • Demerara sugar 3tbsp
  • Sultanas 100g (or try chocolate chips)

For the Custard:

  • 140g per tray
  • Eggs 2x
  • Caster sugar 50g
  • Double cream 100ml
  • Whole milk 400ml
  • Vanilla extract 1tsp


  1. Cut the brioche loaf into 1.5cm slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish.
  2. To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Sprinkle with the demerara sugar and leave to stand for about 30 minutes (see tip). While the pudding is standing, preheat the oven to 180°C/160°C fan/Gas 4.
  3. Half-fill the roasting tin with boiling water, and place the ovenproof dish in this. Bake in the oven for about 40 minutes until golden on top and puffed up. The layers will shrink down a little on cooling. Serve warm with cream.

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